The Mahalepi μαχαλλεπί is a traditional Cypriot dessert: a cream based on cornstarch (nisiaste) and water, without sugar, served cold with rose syrup (triantafyllo – τριαντάφυλλο) or rose water.
This dessert has origins in the Middle East and has spread in various versions in countries like Lebanon, Syria, Turkey, Egypt, and Morocco
The term “mahalepi” comes from the Turkish “muhallebi”, which in turn has roots in the Arabic “muhallabiyya”, meaning a sweet cream, and literally means “boiled cream”.
In Cyprus, mahalepi is particularly popular during the Lent period, when dairy products are avoided, but it can also be made with the addition of milk (“mahallepi tou galatou“).
Its simple preparation and light texture make it an ideal dessert for hot days, its flavor is neutral and it takes on the taste of the syrup or other toppings added
It is served cold, either in the form it was originally prepared (usually a small glass), or after being cut into pieces.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Middle Eastern
- Seasonality: Lent, Spring, Summer
Ingredients
- 3 oz nisiaste (or cornstarch)
- 4.2 cups water
- to taste rose syrup
Tools
- 1 Mold cubed
Steps
In a saucepan, dissolve the nisiaste or cornstarch and sugar in water, stirring until you get a homogeneous mixture.
Bring the mixture to a boil over medium-low heat, stirring continuously with a whisk to prevent lumps.
Once the mixture begins to boil and thicken, continue cooking for about 15 minutes, until you achieve a consistency similar to a thick cream.
Pour the mixture into molds or bowls previously moistened with cold water to facilitate unmolding.
Allow to cool to room temperature, then cover and place in the refrigerator for at least 4 hours, or until the mahalepi has completely set.
When serving, unmold the mahalepi into individual bowls, add cold water and/or ice cubes, and garnish with rose syrup to taste.
FAQ (Frequently Asked Questions)
What are the variations of Mahalepi in other countries?
Mahalepi has a long history dating back over a thousand years, with roots in Arabic, Greek, and Egyptian cuisines.
Over the centuries, it has been adapted and modified in different cultures:
– Cyprus: the traditional version is made with water and cornstarch, without sugar in the mixture, served cold with rose syrup or rose water.
– Turkey and Iraq: known as “muhallebi“, made with rice, sugar, milk, and rice flour, starch, or semolina and sometimes enriched with ingredients like mastic or cream.
In other countries in the region (Syria, Lebanon, Jordan, Egypt, Palestine, and Israel) it is called mahalabiyeh or mehalabiya.
– Lebanon and Syria: similar variations, often flavored with orange blossom or rose water.
– Egypt (called mihallabiya) and Morocco: local versions with typical regional ingredients and aromas.Is it possible to use kuzu instead of cornstarch?
Yes, you can use kuzu (or kudzu) instead of cornstarch to make mahalepi, but with some considerations:
✅ Advantages of kuzu:
It’s a natural thickener extracted from a root, gluten-free.
It has soothing properties for the intestine and is considered more digestible.
It gives a smooth and silky texture, similar to the result with cornstarch.
⚠️ Usage differences:
Kuzu has greater thickening power: you need about half compared to cornstarch.
It should be dissolved cold in a small amount of water before being added to the hot liquid.
The cooking time is slightly longer, and it must be stirred constantly until completely transparent.
👉 Indicative dosage:
If the recipe calls for 50 g of cornstarch, use about 25-30 g of kuzu.How is nisiaste obtained?
Nisiaste powder is obtained by grinding sun-dried corn kernels
Is there a recipe for Triantafyllo?
Triantafyllo (τριαντάφυλλο) or rodon (ρόδον) is the Greek name for roses.
The Latin name rosa, which in turn derives from Greek, is essentially the source of nearly all rose names in modern European languages, it is a syrup made in Cyprus, primarily used as a sweetener for desserts like Mahalebi or to flavor ice cream.
There is no real recipe, it can be purchased ready-made or you can follow this rose syrup recipe.
